High mash temp

[jrlemay]

I just completed my 2nd AG brew, Bavarian hefeweizen. The major lesson I learned this time was: use a freakin' mash calculator. My mash temp was way high - around 175 F. The target was 153 F.
I know that high mash temps lead to less ferment able sugars, but I actually hit my projected OG.so my question is - how did this happen and what other consequences should I expect?

 

[GrogNerd]

fermentable and nonfermentable sugars would effect OG the same

the difference would be in your FG; more unfermentables means higher FG means maltier/sweeter/fuller body final product

 

[terodox]

At any temp over ~169° you can actually denature the enzymes that do your starch to sugar conversion. If you do some reading about "mashing out" it explains the chemistry.

My guess would be your mash temp dropped below that down to the low 160s during the mash. Did you take a final temp before sparge?

I would expect the to be a very sweet hefe with a high FG.